This apple cake is a delicious treat that brings the natural sweetness and juiciness of apples into every bite. Apples are rich in fiber, particularly pectin, which supports digestion and heart health. The mildly spicy flavors from cinnamon or nutmeg complement the fruit’s sweetness, adding warmth and depth. Honeycrisp apples provide a balance of sweetness and tartness, but you can adjust the flavor by using different apple varieties. The buttermilk glaze adds a touch of creaminess and sweetness, enhancing the cake’s moist texture, making it a perfect pairing with a warm beverage.
Active Time: 20 mins | Cool Time: 3 hrs | Total Time: 4 hrs 25 mins | Servings: 20
Ingredients:
Apple Cake
- Baking spray with flour
- 1 pound Honeycrisp apples, peeled, cored and chopped (¼-inch; about 3½ cups)
- ½ cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- 1 ½ cups whole-wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup canola oil or grapeseed oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
Glaze
- ¾ cup confectioners’ sugar, unsifted
- ⅛ teaspoon salt
- ⅛ teaspoon vanilla extract
- 2 – 3 tablespoons buttermilk, divided
Directions:
- To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray. Combine apples, brown sugar and lemon juice in a medium bowl; stir until evenly coated.
- Whisk all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, ginger, nutmeg and ½ teaspoon salt in a medium bowl until combined.
- Whisk granulated sugar, 1 cup buttermilk, oil, eggs and 2 teaspoons vanilla in a large bowl until thoroughly blended and smooth. Gradually fold in the flour mixture until just combined and some flour streaks remain. Fold in the apples and their juices until evenly combined. Pour the batter into the prepared pan; spread evenly with a small spatula.
- Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto a wire rack, remove the pan and let the cake cool completely, about 3 hours.
- Prepare glaze: Vigorously whisk confectioners’ sugar, salt, vanilla and 2 tablespoons buttermilk in a small bowl until smooth; add the remaining buttermilk, 1/2 tablespoon at a time, until the glaze reaches desired consistency. Drizzle the glaze over the cooled cake and serve.
To Make Ahead:
Refrigerate cake, wrapped in plastic wrap or in an airtight container, for up to 7 days. Prepare glaze just before serving.
Equipment:
12-cup Bundt pan
Nutrition Facts:
Serving Size 1 (1-inch-thick) slice; Calories 226; Total Fat 7g; Saturated Fat 1g; Cholesterol 29mg; Sodium 163mg; Total Carbohydrate 38g; Dietary Fiber 2g; Total Sugars 23g; Added Sugars 20g; Protein 4g; Vitamin C 1mg; Calcium 94mg; Iron 1mg; Potassium 108mg
